Packaging cheese



April 7- A. AB-RAMS ET AL 2,077,301

PACKAGING CHEESE Filed March 19, 1936 3 Sheets-Sheet 1 W MMW April 13, 1937. A. ABRAMS ET AL PACKAGING CHEESE 3,Sheets-Sheet 2 Filed March 19, 1936 April 13, 1937. A. ABRAMS ET AL 2,077,301

PACKAGING CHEESE Filed Marph 19, 1936 s Sheets-Sheet s g v 1 W 5; '2 eiyawziaf au zus'.

Patented Apr. 13, 1937 UNITED STATES PATENT OFFICE 2.017.301 rscxsomo cnnasa Application March 19, 1936, Serial No. 89,734

10 Claims. (01.99-178) This invention relates to a method of packaging cheese.

' One of the objects of the invention is to prepare a processed cheese package using a coated sheet material.

. Another object of the invention is to provide a cheese package having a closely adhering, waterproof, moistureproof and readily peelable wrapper.

A further object of the invention is to produce a package of processed cheese free of mold and retaining practically all of its original moisture content.

A still further object of the invention is to provide an inexpensive paper wrapper coated with a pressure sealable composition which will not impart any deleterious taste or odor.

Other and further objects of the invention will be apparent from the disclosure in the accompanying drawings and following specification.

On the drawings:

Figure 1 represents a cross our coated sheet material.

Figure 2 is a plan view of our coated sheet material showing lines for folding thereof.

Figure} is a. plan view of the coated sheet used for; covering the ends of a block of cheese.

Figure 4 illustrates a perspective view of the end sheet in folded condition.

Figure 5 is a perspective. view of a container lined with the sheets illustrated in Figures 2 and 3.

Figure 6 is a perspective view of a block of cheese enclosed with the sheets illustrated in Figures 2 and 3.

Figure '7 is a plan view of an end sheet having modified fold lines.

Figure 8 is a perspective view of the sheet illustrated in Figure 7 in folded condition.

Figure 9 is a plan view of our coated sheet cut and having fold lines to provide a single wrapper forthe body and ends of a block of cheese.

Figure 9A is a perspective fragmentary view of the sheet in partially folded up condition.

Figure 10 is a perspective view of the same cheese in folded condition.

Figure 11 is a plan view of our coated sheet cut and having differently arranged folded lines.

Figure 12 is a perspective fragmentary view of the sheet in partially folded condition.

Figure 13 is a perspective view of the sheet in final folded condition.

Processed cheese is the designation for a thorough mixture of cheeses of various ages which have been heated from 150 to 185 F., and

to which have been added small amounts of varisectional view of ous emulsifying agents such as sodium phosphates, sodium citrate, etc. The cheese'is heated to ensure mixing, to kill objectionable bacterial organisms and to facilitate pouring. The emulsifying agents are added to prevent the cheese fats from separating from the casein related constituents of the cheese and to maintain a. smooth creamy emulsion.

Heretofore such cheese has been marketed in tin foil. Although this type of wrapper is in wide use it'has a number of objectionable features because it is expensive; it may impart a black color to the surface of the cheese; it is dimcult to peel from the .cheese in a continuous sheet without tearing because of the low tear strength of the foil; it does not out clean but tends to follow the knife and break off into small pieces. Furthermore, considerable patience and dexterity are required to remove such foil'from the cheese.

We have found that paper or other sheet material coated with a superficially adherent, flexible, pressuresealable film of a wax-rubber composition or other suitable thermoplastic composition provides an excellent wrapping material for processed cheese. Such coated sheet material is made in accordance with copending application Serial No. 693,741, Patent No. 2,054,112, Sept. 15, 1936.

'The'coating composition may comprise 6 to 30% unvulcanized pale crepe rubber 7 dissolved in melted parafiin-wax under controlled conditions of temperature and time of agitation so as to have a viscosity of at least 8,000 seconds, 50 cc.of the composition being measured on a Scott viscosimeter at 0. However. our preferred composition contains 12 to 15% of rubber. Other kinds of rubber may be used such as smoked sheet, also gutta rubber and their natural or synthetic equivalents, singly or mixtures thereof. Instead of paraffin wax other natural or synthetic waxes may be used, singly or mixtures thereof, such as beeswax, spermaceti, candelilla, carnauba, etc.

We have found that when a composition of the character described is applied on a paper web and adherent film on the surface of the paper. The film is flexible and stretchable. Consequently the coated paper will not lose its moistureproofness in wrinkling. The adherent film when made from our preferred composition is substantially odorless and tasteless and will not impart an odor or objectionable taste to foods. It is furthermore not attacked by molds.

The wax-rubber film is thermoplastic, heat and pressure sealable. When the coated surfaces of the sheet material are brought together they can.

be sealed by'the application of pressure alone or ,by heat and pressure.

For packaging processed cheese we prefer to use a 25 lb. sulphite sheet (24 x 36-480) which is dry waxed to 30 lbs. on the same basis and then coated with our wax-rubber composition, about 60 lbs. of coating material per ream being made. We have found that mold is less likely to grow on the uncoated surface of the paper when a dry waxed sheet is used. We have also used 1'? lb. sulphite sheets dry waxed to 20 1b., and 20 lb. sulphite dry waxed to 25 lb. coated with our composition, but a heavier sheet is more satisfactory.

It is to be understood, however, that our coating composition may be applied to any other suitable sheet material such as various types of paper, cellulosic sheets and other films such as Cellophane, Pliofilm, Kodapak, etc.

For the purpose of packaging processed cheese our coated sheet material is used in a manner similar to that followed at present with metal foil. The mould or receptacle in which the molten cheese is poured is first lined with our coated sheet material so as to present the coated surface to the cheese at all areas. This can be accomplished in several ways.

Figure 2 illustrates a coated sheet which has been folded and creased to provide a bottom 5. sides 4 and 6, and overlapping top portions 3 and I for a block of cheese. Separate coated sheets are provided as shown in Figure 3 for covering the ends of the block. Such sheets are folded along lines 28, 29 and 30, and when folded as shown in Figure {1 the entire inside surface will present a coating layer. The sheet illustrated in Figure 2 and end sheets are placed in a wooden box or carton as illustrated in Figure 5.

The molten processed cheese heated to -165 F. is then poured therein and the flaps folded over to produce a completely sealed package. The cartons or boxes are then closed, inverted so that any air in the cheese will work its way to the bottom of the package and the overlapping seams completely sealed. The cheese is then stored until ready for shipment. The end caps may be placed inside the body sheet as shown in Figure 5, or outside the body sheet to produce a final package as shown in Figure 6.

The end caps may be made, in any other suitable manner. Figure 7 illustrates a coated sheet folded along lines 36 and 31 and out along lines 31a which is folded up as shown in Figure 8 to present a coated surface throughout the interior.

We may also cut and fold our coated sheet material to provide a single sheet wrapper for the cheese as illustrated in Figure 9. The body of the cheese is enclosed by a bottom panel l2, side walls II and I3 and overlapping top flaps I0 and I4 formed by folding the sheet along lines A, B, C and D. End flaps are provided folding along lines IS. The flaps are out along lines l8, and folded along lines 19 and Na so as to provide end caps as shown in Figure 10. If desired the portions 22 may be cut out.

Figure 11 illustrates our coated sheet folded and cut in another modified manner to provide a single sheet wrapper. The sheet is folded along lines A, B, C, D, to provide a bottom l2, sides II and I3, and overlapping top panels l0 and I4.

End flaps 20 fold along lines l5 and arejolded along lines Ill, ll, 42 and 43 to provide end caps as illustrated in Figures 12 and 13.

In all our described modifications the end caps are positioned so that a film surface or coating is always presented to the end portions of the block of cheese.

Our coated sheet material provides a very effective and economical package for processed cheese. The cost of our wrapper is relatively low.

Our wrapper will not impart a dark color to the cheese. In cutting a loaf of cheese our wrapper can be cut through readily without breaking off and sticking in the cheese. It will peel away from the cheese easily, thereby eliminating the picking and patience required in removing the present foil wrapper from the cheese. When using the thin dry waxed sulphite paper the wrapper is translucent so that the color of the cheese and any defect which might; occur in packaging can be readily inspected.

We may print the sheet material with any suitable designs or trade marks in order to indicate th source of manufacture of the package.

In carrying out our method of cheese packaging we produce a mass of cheese which is completely enclosed by the thermoplastic pressure-sealable film which in turn is completely covered by an attached outer wrapper of any suitable sheet material.

The mass of cheese is thus completely air sealed and no air or molds can come in contact therewith. Furthermore, inasmuch as the enclosing film is moistureand water-proof, no substantial amount of the original moisture content is lost.

No rind or hard layers therefore form on the sur- 5 face of the cheese. The coating layer of our wrapper thus provides both a sealing and a moistare-proofing layer for the cheese.

Our wrapper will adhere to the surface of the cheese and prevent the growth of mold. The film or coating is flexible so that as the cheese expands or contracts the wrapper tends to hug the surface of the cheese.

The method of packaging small units of cheese according to this invention thus offers an economical and much sought for procedure which has not been heretofore possible.

The cheese package prepared according to this invention may be stored for many weeks without substantial drying out, deterioration, or loss of texture and flavor with no formation of objectionable rind or inedible skin. It is attractive in appearance, convenient to handle, distribute,

cheese package made according to the invention offers many advantages as the contamination of the cheese is obviated since from the time the cheese is processed to the time it reaches the ultimate consumer it is positively sealed and is protected against all sources of contamination.

It is obvious that many changes and modifications may be made in our coated sheet material andin the coating composition within the scope and spirit of our invention which we intend to include in the appended claims.

We claim:

1. A' cheese package consisting of a mass of cheese completely enclosed with a readily peelable sheet material having a flexible thermoplastic pressure sealable coating layer thereon of a wax-rubber composition possessing an initial viscosity of at least 8000 secs. (Scott viscosimeter at C.), said coating layer being adjacent the cheese.

2. A cheese package consisting of a mass of cheese completely enclosed with sheet material having an adherent flexible thermoplastic film of a wax-rubber composition having an initial vise coslty of at least 8000 secs. (Scott viscosimeter at 90 0.), said film being adjacent the cheese.

3. A cheese package consisting of a mass of cheese completely enclosed with a sheet material having a superficially adherent flexible thermoplastic film of a composition comprising wax and 6 to 30% rubber having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 C.), said film being adjacent the cheese.

4. A processed cheese package comprising a mass of processed cheese completely enclosed with a dry waxed sulphite paper having an adherent thermoplastic flexible film of a wax-rubber composition having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 0.), said film being adjacent the cheese.

5. A cheese package comprising a mass of processed cheese completely enclosed with a dry waxed sulphite paper having an, adherent flexible film of a composition comprising wax and 6 to 30% rubber having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 C.), said film being adjacent the cheese.

6. A cheese package comprising a mass of processed cheese completely enclosed with a paper having an adherent thermoplastic flexible film of wax-rubber composition having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 C.), said film being adjacent the cheese.

7. A processed cheese package comprising a mass of processed cheese completely enclosed with a paper having an adherent flexible film of a composition comprising wax and 6 to 30% rubber having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 C.), said fllm being adjacent the cheese.

8. A cheese package consisting of a mass of processed cheese completely enclosed with sheet material having an adherent flexible film made of a wax-rubber composition comprising 12 to 15% rubber and having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 0.), said film being adjacent the cheese and adhering to same throughout its superficial surface to prevent mold growth and loss of moisture content.

9. A process of packaging cheese which comprises lining a container with sheet material coated with a film of wax-rubber composition having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 0.), said sheet material being arranged so as to present the coating throughout the interior area of said container, pouring molten cheese into said lined container into contact with said coating so as to assume the shape of said container, covering the exposed portions of the cheese with said coated sheet material in overlapping relation and with the said coating in contact with the cheese, inverting the container so as to bring the weight of said cheese upon the said overlapped portions of the sheet to seal the overlapping seams thereby completely enclosing said cheese within said coated sheet material.

10. A process of packaging cheese which comprises lining a container with a wrapper consisting of sheet material coated with a fllm of waxrubber composition having an initial viscosity of at least 8000 secs. (Scott viscosimeter at 90 0.), said wrapper being arranged and contoured so as to present said coating throughout the in terior area of said container, pouringmolten cheese into said lined container into contact with said coating so as to assume the shape of said container until same is substantially filled, completely enclosing the exposed portions of the cheese withsald wrapper so as to contact the said coating with the cheese, and pressing the overlapped portions of the wrapper to seal the seams. v

ALLEN ABRAMS.

CHARLEY L.-WAGNER. BENJAMIN F. DAVIS. 

